The Secret Of Delicious Pilaf

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Anyone who has tried the real oriental dish with pieces of meat, rice and spices under the name pilaf, will never forget its taste and aroma. Pilaf is an ancient national dish from the Middle East, Central Asia and Transcaucasia.

Many housewives are trying to unravel the secrets of its preparation. They try different recipes, but not everyone can prepare this culinary masterpiece. Today we will introduce you to a few secrets that will help you prepare the perfect pilaf.

1. It is important to know that the main secret of pilaf is not the composition of the products, but in the way it is prepared. The taste of the dish depends on the balanced combination of the two components - meat and rice.

2. An important stage in the technology of preparation is the choice of rice and carrots. Their preliminary preparation and sequence of addition are also important. What products are still needed; onions, carrots, meat, oil, salt, water, rice.

3. For the classic version of cooking, it is best to choose mutton (shoulder, breast or leg). But if you do not like this meat, choose pork, beef, turkey or chicken, they are perfectly suitable. But beef in this case will not give the dish the necessary flavor and taste.

4. Pilaf rice must be low in starch, transparent and strong. The berries are of medium length, pearls best absorb water and fat.

5. If meat and rice are the main components of pilaf, then there are vegetables, spices and additional ingredients that any housewife can improvise with. In the pilaf, in addition to onions and carrots, you can add whole grains of cumin, garlic, raisins, dried fruits. Do not forget about hot red pepper (fresh or dried). There are many different pilaf blends on the market, but do not use them as they will not give this unforgettable aroma.

6. You will get a delicious pilaf if you prepare it with vegetable oil (sunflower or sesame).

7. Unlike other dishes, the end result of pilaf is influenced by the dishes in which you cook it. The most ideal option for it is a copper or aluminum vessel with thick walls.

A recipe for the perfect pilaf

And now, knowing some of the intricacies of making pilaf, try to cook it. It is important to know the ratio of meat, rice, onions and carrots should be one to one. If the soft is lean, then it is good to add a little more oil.

Required ingredients:

meat - 1 kg

rice - 1 kg

carrots - 1 kg

oil - 100 ml

garlic - 1-2 heads

spices - to taste

Method of preparation:

The preparation and preparation of many people is a special ritual, but the main thing is a positive attitude.

Cut the meat into medium-sized pieces and add them to the dish with the heated oil. Fry it until golden brown, add the onion, cut into crescents, and fry until browned.

Cut the carrots into strips, the longer the better. Do not grate the carrots, it affects the taste of the dish. Fry everything until semi-finished. Then add boiling water until you cover the meat, add the spices and salt. Reduce heat and cook for 40 to 90 minutes, depending on the type of meat.

Rinse the rice approximately 5-7 times and strain through a sieve to drain all the water. When the meat is ready, increase the heat and add the whole head of garlic (not crushed into cloves), only the top peel removed.

Add the rice and smooth evenly, pour boiling water in a thin stream so as to cover the mixture - 2-3 cm. Without a lid, let the dish boil evenly, here you can add more spices. Reduce heat to low, close the pan tightly with a lid. Let everything simmer for 35-40 minutes, the main thing is not to stir.

Serve the pilaf hot in a large round plate with small walls (board). Usually the rice is placed in a pile, and on top of it are placed pieces of meat, garlic, dried fruit and other products prepared together with it. Sprinkle all this fragrant beauty with chopped spices. Separate salads are served with fresh vegetables - cucumbers, tomatoes and turnips.

Improvise and create your perfect pilaf recipe!